Pumpkin Walnut Muffins (Sugar-Free / Paleo)

November 7, 2018

To say I’m on a sugar-free (sweetener-free, specifically) baking kick would be an understatement. After making so many sweetener-free recipes for my new ebook, #NoSugarNoProblems Part 2 (you can find part 1 here), it’s pretty much automatic for me to make my recipes sweetener-free unless a sweetener is absolutely required.

There are some treats that really do need a touch of honey, maple syrup, or other sweetener to get the flavor and texture just right, but there are plenty of recipes that could easily be made just as delicious without the extra sweeteners. If you don’t need it, why add it?

That’s exactly how I feel about muffins, which I consider to be a baked good that’s not meant to be super sweet. To me, a muffin shouldn’t be too overpowering or taste like a sugar bomb. I like a muffin that can be used as a dessert, an afternoon snack, a bite with some tea, or something to quickly grab in the morning if you need to. These muffins do just that.

When I first became interested in paleo baking a few years ago, I made every pumpkin muffin recipe I could find on the Internet. I don’t know what it was about pumpkin muffins specifically, but I had a particular proclivity for them. I loved making them for myself, and for other people. I was determined to find the best recipe. I could never find one that stopped me from wanting to keep trying others, though. When you’re never fully satisfied with a recipe, the best thing you can do is make one yourself!

Plus, I’m very happy that pumpkin season is far from over. I think of October and November as my main pumpkin months, so I’ve got a few weeks left to live it up. I don’t think I’ll ever get sick of pumpkin! I’ve been making so many extra-sweet pumpkin recipes recently, though, that I wanted to make a pumpkin treat that was a little more toned down than regular desserts – something everyone would enjoy! Enter – muffins.

These pumpkin muffins are moist, dense, and rich. They have substance, which is very important to me. I like my muffins like I like my relationships – not just a load of “fluff,” if ya know what I mean. If it’s too light and fluffy, I’m not satisfied. I need depth. I also love that these muffins can be used as a dessert or a snack at any time of day. The pumpkin and cashew butter provide natural sweetness to the recipe – no extra sweeteners needed!

Plus, these are super simple to make! Like almost all of my recipes, I stick to one bowl. Toss it all in, mix it together, and bake. I’m a big fan of minimal cleanup and easy directions. Baking should be easy, and fun! No fuss, no problems.

Somehow, these pumpkin walnut muffins have quickly become one of my family’s and close friends’ favorite recipes of mine. I didn’t think a simple pumpkin muffin recipe would blow anyone away, but every person I’ve made these for has come back and pointedly requested more, and asked for me to post the recipe immediately! That shocked me considering a few of the people who asked for this recipe have probably never even looked at my website. That’s how you know they’re good.

I think it’s always nice to have an easy muffin recipe on hand, especially when it’s paleo and sugar-free! These pumpkin muffins are perfect to make for a work event, night in with friends, snacktime for kids, or any other potluck-style event! Those types of events come up often during the holidays, so these muffins are just what you need! You can also make a batch for yourself and freeze any extras in the freezer so you always have something to go back to when you want a sweet treat. I always do this!

If you love all things pumpkin, these are obviously for you, but I also recommend trying them even if you’re not usually a pumpkin person! The pumpkin flavor is definitely not overpowering – they really taste more like a generally fall-spiced muffin. My dad didn’t even know there was pumpkin in them when he tried them (he’s not a pumpkin person!).

One of the many reasons why pumpkin works so well in recipes is because it adds natural moisture. It also helps to create a really smooth and rich texture and flavor, no matter what it’s added to! This works in baked goods, smoothies, or soups, so try it out. The flavor of pumpkin pairs well with a number of spices and isn’t too in-your-face when combined with other ingredients, whether they’re savory or sweet.

These pumpkin walnut muffins can be made without the walnuts, or with another nut in place of the walnuts. Pecans and slivered almonds are great substitutions. If you’re a chocolate-lover, these are also delicious with cacao nibs or chocolate chips. Personally, I like to always have some type of added crunch whenever possible! Don’t feel like you have to add it, though.

I used cashew butter in these muffins, and I really do think the cashew butter is an important part of why they taste so delicious! However, you can certainly sub out the cashew butter for another nut butter. Just beware that it might not taste the exact same! Cashew butter does have a very naturally sweet flavor, which is perfect since we’re not using any sweeteners.

These muffins are the perfect healthy fall treat for everybody! They’re paleo, gluten-free, dairy-free, soy-free, sugar-free, and sweetener-free. They’re also great if you’re on a low-carb or ketogenic diet and want a little pumpkin in your life! All you need is a muffin tin, one big bowl, and a few ingredients… and you’re good to go!

Pumpkin Walnut Muffins (Sugar-Free / Paleo)

Total Time: 30 minutes

Makes: 10-12 muffins

Ingredients:

2 cups almond flour

¼ cup coconut flour

1.5 tsp cinnamon

2 tsp pumpkin pie spice

1 tsp baking soda

3/4 tsp salt

¾ cup pumpkin

¼ cup melted coconut oil

⅓ cup cashew butter

2 eggs

1.5 tbsp vanilla

3 tbsp coconut milk

½ cup walnuts (You can also use another nut or leave them out if you want!)

Instructions:

Preheat your oven to 350*F. Line a muffin pan with cupcake liners or grease the pan with coconut oil.

Add all ingredients into a large mixing bowl. Stir thoroughly to combine.

Once everything is well mixed, pour a bit of batter into each muffin tin until they’re about 3/4 of the way full. The batter will be thick! I like to use a spoon to scoop it out and add it into the muffin liners.

Bake the muffins for 15-18 minutes, or until a toothpick or knife comes out clean and the edges are slightly golden.

What do you think?

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DISCLAIMERThe information on this website is intended as professional advice only and should not be used in place of a medical provider to diagnose or treat any illness. This website contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be valuable.

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